If you are looking for a light and flavorful dish, these Egg and Ricotta Stuffed Tomatoes are the perfect choice. This recipe combines the richness of ricotta cheese with the freshness of juicy tomatoes, creating a delightful dish that’s perfect for breakfast, brunch, or even a light dinner. Easy to prepare and incredibly satisfying, these stuffed tomatoes are sure to become a favorite!
Tips to make the Egg and Ricotta Stuffed Tomatoes recipe:
1. Choose the Right Tomatoes: Opt for large, firm tomatoes that can hold the stuffing well. Beefsteak or heirloom tomatoes are excellent choices. Make sure to scoop out the seeds and create a spacious cavity for the filling.
2. Season the Ricotta Mixture: Enhance the flavor of the ricotta cheese by seasoning it with salt, pepper, and your favorite herbs such as basil or parsley. A pinch of garlic powder can also add a nice depth of flavor.
3. Pre-Bake the Tomatoes: To ensure the tomatoes are tender but not mushy, pre-bake them for about 10 minutes before adding the ricotta and egg mixture. This step helps the tomatoes cook evenly.
4. Don’t Overcook the Eggs: Ensure the eggs are still a bit runny when you take the tomatoes out of the oven. They will continue to cook from the residual heat, resulting in perfectly set eggs without becoming rubbery.
5. Add a Topping: Consider sprinkling some grated parmesan cheese or breadcrumbs on top of the ricotta mixture for a nice, crispy finish. Freshly chopped herbs also make a lovely garnish to enhance both flavor and presentation.
How to Make Egg and Ricotta Stuffed Tomatoes Recipe?
Egg and Ricotta Stuffed Tomatoes Recipe
Equipment
- 1 Baking dish To bake the stuffed tomatoes
- 1 Mixing bowl For the filling
Ingredients
- 4 Large tomatoes Hollowed out
- 1/2 cup Ricotta cheese
- 4 Eggs Large
- 2 tbsp Fresh basil Chopped
- 1 clove Garlic Minced
- to taste Salt and pepper
- 1 tbsp Olive oil For drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp. Lightly season the insides with salt and pepper.
- In a mixing bowl, combine ricotta cheese, minced garlic, chopped basil, salt, and pepper.
- Carefully crack an egg into each hollowed tomato.
- Top each egg with a spoonful of the ricotta mixture.
- Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
- Bake in the preheated oven for about 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Serve hot, garnished with additional fresh basil if desired.
Notes
Nutrition
